One of the key factors in how well a griddle works is the type of metal used to construct the cooking surface.
The most common material for home-use grills is cold rolled steel. Thicker griddle surfaces retain heat better and are more even, but they are also heavy, making moving a griddle around somewhat of a challenge. Professional griddles like you find in a restaurant are typically much heavier duty than their home-use counterparts as they are expected to be used daily.
If you think of a griddle surface like a cast iron pan, you will understand why thicker and smoother metal surfaces are ideal. Seasoning a griddle is a very similar process to that of seasoning a cast iron skillet and you'll get similar results when you correctly season a griddle.
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